If God would grant us the vision, the word “sacrifice” would disappear from our lips and thoughts; we would hate the things that seem now so dear to us; our lives would suddenly be too short; we would despise time-robbing distractions and charge the enemy with all our energies in the name of Christ. May God help us to judge ourselves by the eternities that separate the Aucas from a comprehension of Christmas, and Him, who, though He was rich, yet for our sakes became poor so that we might, through His poverty, be made rich. Lord God, speak to my own heart and give me to know Thy holy will and the joy of walking in it. Amen.

Nate Saint

CATEGORY	CUISINE	TAG	YIELD
	Jamaican	Jams	1	Servings

INGREDIENTS

1	lb	Light brown sugar
1	c	Water
1/2		Medium-size peeled ripe
		Pineapple
1	tb	Unsalted butter
2	tb	Dark Jamaican or Puerto
		Rican rum (or 1 teaspoon
		Vanilla extract)

INSTRUCTIONS

Mix the sugar and water in a medium-size saucepan. bring to a boil over
moderate heat, stirring once or twice to help the sugar dissolve. Boil 5
minutes. Remove from the heat. You should have 2 cups.
Meanwhile, core the pineapple and cut into 1/4" chunks. You need about 1
1/2    cups.
Melt butter in a medium-size heavy saucepan over moderate heat. Add the
pineapple and cook 1 1/2 minutes, stirring occasionally, until the
pineapple is hot. Add the rum or vanilla and let bubble 1 1/2 to 2 minutes.
Add the brown sugar syrup and bring to a boil.  Remove from the heat. Serve
warm.  The sauce keeps in the refrigerator at least a week.
Source:  Pancakes and Waffles by Elizabeth Alston
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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